Repeat priority violation
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Foods in the display case refrigerator cold holding at the improper temperatures of 44-51 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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10/08/2015 | Follow-up | |
- Smoking in Non-Smoking Areas
Observation: The door that separates the smoking from non-smoking area was observed propped open.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant (keep this door closed).
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Foods in the display case refrigerator cold holding at the improper temperatures of 44-51 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the soda fountain nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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09/28/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/17/2015 | Follow-up | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Feta cheese in the kitchen "Beverage Air" one door prep refrigerator cold holding at the improper temperature of 51 F
Correction: was relocated to the walk-in refrigerator. Packages of cheese in the top portion of the "True/Superior" one door prep refrigerator cold holding at the improper temperature of 48 F improperly stored (double panned and stacked too high)
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06/10/2015 | Follow-up | |
3-302.12: A container of salt was not identified.
5-205: Three compartment sink floor drain was found clogged/filled to flood plain (corrected).
6-501: Flies observed in the facility.
4-501: Several refrigerators are not properly maintained to keep foods at or below 41 F.
- Exceptions (corrected on site)
Observation: An open door between smoking and non-smoking areas was observed.
Correction: A door that meets the requirements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant.
- Package Integrity
Observation: A can of grilled eggplant was observed dented on it's top seam.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. Discard the can or redeem for credit to the supplier.
- Cooling, Cooked Food (corrected on site)
Observation: Stuffed grape leaves were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: product discarded.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site) (repeated violation)
Observation: Chicken inside the "Vollrath" heated unit hot holding at the improper temperature of 106 F. All chicken must be reheated to 165 F or above and maintained at or above 135 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Feta cheese and cut leafy greens cold holding at the improper temperatures of 59-60 F in the top portion of the "Beverage Air" one door prep refrigerator in the kitchen. These items were surrounded with ice. Foods (cucumber sauce, babaganush, rice and lentils) in the display case refrigerator were found cold holding at the improper temperatures of 50-57 F. These items shall also be surrounded with ice. Yogurt drinks in the drink refrigerator were cold holding at the improper temperature of 48 F
Correction: the unit was adjusted to a colder setting. Butter in a pan by the grill found at 78 F
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (chemical spray bottles).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/27/2015 | Risk Factor | |
The grease interceptor is cleaned out once a week.
Date mark any prepared foods that are stored in the refrigerator for more than 24 hours.
- Responsibilities of Owner or Proprietor
Observation: The door between the smoking and non-smoking area was observed propped open
Correction: when closed an air gap was observed in-between the doors.
- Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: The dented cucumber can on the storage shelf is not safe, unadulterated, and/or honestly presented. Properly segregate and label not to use
Correction: return for credit or discard.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee contacting exposed RTE food with bare hands (lettuce).
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Containers of sugar are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored (knife at the wait station found stored improperly between the counter and prep refrigerator).
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation (corrected on site) (repeated violation)
Observation: A cloth at the wait station for wiping counters and other equipment surfaces was not held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Cooling, Cooked Food (corrected on site)
Observation: Chick peas which were boiled yesterday were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less
- Cooling Methods, Food containers (repeated violation)
Observation: Food container of chick peas was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Diced tomatoes, feta cheese, and cut leafy greens in the kitchen "True" one door prep refrigerator
Correction: stuffed grape leaves, rice and lentils in the display case refrigerator
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The cardboard and aluminium foil used to line the floor and shelves are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Good Repair and Proper Adjustment
Observation: The refrigerators that are not maintaining foods at or below 41 F are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces (repeated violation)
Observation: The surfaces of the prep refrigerator cutting boards are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs over the chest freezers are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. A few mouse droppings were observed in the upstairs storage area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Poisonous or Toxic Materials/Common Name/Working Containers (repeated violation)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (couple of spray bottles).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Licenses for Food Establishments
Observation: The food establishment does not have a valid license. Come to the office immediately to submit and pay for your license.
Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable.
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01/26/2015 | Routine | |
Food coloring used in some food preparation. Cold hold food product at 41 degrees Fahrenheit or less. Hot hold food product at 135 degrees Fahrenheit or above. FDA Form 1-B left with the person in charge.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Container of sugar at the wait station observed not labeled.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: A thawing pan of cheese was observed placed directly on the floor and the chef then placed the pan directly on the food contact surface of the preparation table cutting board (person in charge immediately washed, rinsed, and sanitized the food equipment).
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Thawing (corrected on site)
Observation: Pan of cheese observed thawing on the floor in the kitchen.
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Cooling Methods, Food containers
Observation: Food containers of product prepped earlier in the morning observed not arranged to provide maximum heat transfer and/or loosely covered (product should be stored in more shallow pans).
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Two containers of chicken in the hot holding unit observed at improper temperature (78*F-90*F). Product was reheated in the oven by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Some ready-to-eat foods in the walk-in refrigerator observed not properly date labeled.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Good Repair and Calibration
Observation: Food stem thermometer observed not properly calibrated.
Correction: Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A utensil or food temperature measuring device can act as a source of contamination to the food it contacts if it is not maintained in good repair. Also, if temperature or pressure measuring devices are not maintained in good repair, the accuracy of the readings is questionable. Consequently, a temperature problem may not be detected, or conversely, a corrective action may be needlessly taken.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Small stool observed stored in the back kitchen area handsink (removed by the person in charge).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the kitchen and dry storage area observed not properly shielded.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Cleanser, Availability (corrected on site)
Observation: Soap was not provided at the wait station handsink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Several working spray containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/22/2014 | Routine | |
- Smoking in Non-Smoking Areas (corrected on site)
Observation: The door that separates the smoking area from the non-smoking area was found propped open, thus smoke was getting into the non-smoking areas of the restaurant.
Correction: Owner or PIC must prohibit smoke in non-smoking areas of the restaurant.
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12/02/2013 | Complaint | |
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention
Observation: An employee was eating, drinking, and/or using tobacco in an area where contamination of exposed food or clean equipment may occur.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Hair Restraints/Effectiveness
Observation: Food employees are not wearing effective hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Equipment and Utensils/Durability and Strength
Observation: The chest cooling unit is not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Cutting Surfaces
Observation: The surfaces of the cutting boards are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical)
Observation: The can opener blade is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Physical Facilities/Repairing
Observation: Floor damaged throughout the facility.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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05/09/2013 | Routine | |
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